Wake-Up Velvet: Vegan Espresso Ninja Creami
Luister, schat — espresso ice cream made with stale coffee is a crime, so pull fresh shots or use proper instant espresso, not that dusty jar from 2019. And when I say freeze it FLAT for 24 hours, I mean flat like a polder, not wedged at an angle between the diepvries pizzas. When it comes out crumbly, do not panic and do not email me — splash of soy milk, re-spin, en klaar is Kees: velvet.
Zutaten
Zubereitung
- 1
Blend everything — coconut cream, plant milk, cooled espresso, sugar, syrup, cashew butter, vanilla, gum and salt — in a blender for 45–60 seconds until completely smooth. The gum only works if it is properly blended in, so no lazy whisking.
- 2
Pour the base into the Ninja Creami pint up to the MAX FILL line only (you should have roughly 450–470 ml). If the base is still warm from the espresso, chill it 30 minutes in the fridge first.
- 3
Lid on, then freeze for a full 24 hours on a FLAT, level freezer shelf. A tilted or humped surface strains the paddle and gives uneven texture.
- 4
Install the pint in the outer bowl, lock it into the Creami and spin on the 'Lite Ice Cream' program.
- 5
Assess the texture: it should be dense and gelato-smooth. If it looks crumbly or powdery (normal for vegan bases), pour 1 tbsp plant milk over the top and press RE-SPIN. Repeat one more time if needed — almost every vegan pint wants at least one re-spin.
- 6
Optional mix-ins: cut a well about 4 cm wide down to the bottom, drop in 2–3 tbsp chopped dark chocolate or chocolate-covered espresso beans, and run the MIX-IN cycle. Serve immediately; for leftovers, smooth the top flat, refreeze, and re-spin next time.
